Our Easter weekend trip was amazing. We returned to Vancouver with a bag full of books, some thrift scores, a new bike and enough good times to last until next year, at least. Not only did we explore nature and gawk at waterfall after waterfall, there also was some noisy 2am Fred Meyer foraging for left over Easter chocolates after a night of trivia and deliciously hoppy I.P.A. at the Basement Pub.
Naturally, there was much good eating to be had. Amazing breakfasts at Gravy & Junior’s, Kyla’s delicious blueberry waffles and some collaborative macaroni & cheese with the skinniest & delicious-ist asparagus ever. But my most favorite meal in Portland? Easy. My PABST sandwich and the Hedge House salad with beets, hazelnuts, blue cheese, greens, and a balsamic dressing that Kyla and I shared at the Hedge House. To die for, seriously.
Today I rode my new-to-me (I bought it used off Craigslist for a steal) Trek 520 to the local bike shop and while it was busy getting tuned up, I snuck off to the local food co-op with a crazy idea in my head. Yes, I was going to tackle the PABST sandwich for tonight’s dinner. If I was feeling super ambitious, I would have also made the beet n’ blue cheese salad as a nice accompaniment, but I figured some cheddar-beer Kettle Chips would have to suffice. Hell, these chips are Oregon made!
The results? Did this sandwich live up to expectations? Damn, straight!
rye or sourdough bread, sliced
good quality mayo
Provolone cheese, sliced
Bacon, turkey or veggie work wonderfully
salt & pepper
1. Fry up turkey or veggie bacon according to package directions until crisp. Meanwhile, in a small bowl mix up a couple blobs of mayo along with a bit of crushed garlic. Slice up tomatoes and avocados and cheese.
2. Toast bread and spread with butter. Spread a thin layer of dijon on one side of the bread, and spread some garlicy mayo on the other side. Add a thin layer of cheese to one side of the bread, and cover with avocado and then the bacon. On the other side, add one layer of tomatoes and sprinkle with salt & pepper. Add the sprouts and press the two sides together making one tasty, tasty sandwich.
3. Eat and repeat.